Long white: Thin-skinned, all-purpose potato with firm, waxy texture. Round white: Thin-skinned potato with firm, waxy texture; best for boiling and frying. Round red: Thin-skinned potato with firm, waxy texture; good for boiling. Russet: Thick-skinned potato with dry, mealy texture; good for baking and frying. Purple: Violet-purple potato with purple meat and dry, mealy texture; best for baking and frying. Retains its color when cooked. Yellow: Several varieties with golden, thin skins, creamy yellow meat, and smooth texture; good for boiling and frying, some for baking. Mildly buttery in flavor, they are sold as Finnish yellow, yellow rose, and Yukon gold. New: Potatoes that haven’t been stored and are usually small. New red potatoes are widely available, but other varieties are appearing in more markets. Sweet: Firm, sweet-tasting potatoes that are small to medium in size with smooth, unblemished skins and orange in color. More about sweet potatoes. Potato Salad with Sausage and Grainy Mustard Dressing A delicious mustard-vinegar dressing coats this hearty potato salad, while sausage and parsley add variety. This potato recipe is perfect for any potluck, cookout, or tailgate. Get more potato salad recipes. Garlic Rustic Mashed Potatoes These creamy mashed potatoes are a fan favorite. Made with robust garlic, chicken broth, and butter on top, this potato recipe is almost good enough to be the main course! Get more potato recipes. Twice Baked Sweet Potatoes Ditch the regular baked potato and try our delicious baked sweet potato recipe instead. Cranberries, toasted walnuts, and a dab of butter add even more flavor to this sweet dish. Get more sweet potato recipes.
